Executive Sous Chef - PA Convention Center

Aramark; Philadelphia (Philadelphia County); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking an Executive Sous Chef to lead culinary operations at a prominent convention center. This role involves overseeing a talented culinary team, ensuring high standards of food preparation and presentation, and maintaining effective client relationships. The ideal candidate will possess a culinary degree and significant experience in high-volume culinary operations, demonstrating strong leadership and multitasking abilities. Join a dynamic environment where your culinary expertise will shine and contribute to memorable dining experiences for guests.

Qualifications

• Culinary degree or equivalent experience in management required.
• Strong multitasking and leadership skills essential.

Responsibilities

• Oversee culinary staff and maintain food quality and safety standards.
• Manage culinary team to ensure quality presentation of food.

Skills

Multitasking

Organizational Skills

Communication Skills

Leadership Skills

Culinary Techniques

Education

Culinary Degree

4+ years culinary experience in management

Job description

Title: Executive Sous Chef - PA Convention Center

Requisition #: 555932

Location: PHILADELPHIA, PA, US, 19107

Job Description

Aramark is currently seeking an Executive Sous Chef to support the PA Convention Center! The Executive Sous Chef is responsible for overseeing culinary staff and developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

This Salaried Full-Time position offers a wide array of comprehensive benefit programs and services. We designed our benefits to promote a culture of health and wellbeing.

Job Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• Train and manage culinary and kitchen employees to use best practice food production techniques
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Reward and recognize employees
• Plan and execute team meetings and daily huddles
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships
• Interact directly with guests daily
• Aggregate and communicate regional culinary and ingredient trends
• Responsible for delivering food and labor targets
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• Ensure efficient execution and delivery of all culinary products in line with the daily menu
• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Full knowledge and implementation of the Food Framework
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Ensure proper equipment operation and maintenance
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Requires a culinary degree or equivalent 4+ years of culinary experience in a management role
• Previous experience in high volume special events culinary operations strongly preferred
• Requires advanced knowledge of the principles and practices within the food profession
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships required
• Requires strong multitasking, organizational, communication, and leadership skills
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time
• Must have availability to work event-based hours including evening, weekend, and potentially holiday hours